This is a delicious and healthy appetizer but in our home we like to serve it as a complete meal!

1 large iceberg lettuce
4 tablespoons hoisin sauce (keep in a small bowl)
1 package ground turkey (1-1/4 pounds)
4 shiitake dried black mushrooms (soak in warm water for 10 minutes or longer until soft)
1 can sliced water chestnuts (5 oz.) drained
½ red bell pepper
2 scallions, including the green top
1 tablespoon canola or vegetable oil (for cooking in a non-stick wok or a fry pan)
2 teaspoons pure sesame oil

Sauce:
2 tablespoons soy sauce (Kikkoman brand)
1 tablespoon rice wine or cooking sherry wine
2 teaspoons cornstarch
½ teaspoon salt
½ teaspoon black pepper

Preparation:
Wash, trim and cut the head of lettuce crosswise in half. Carefully remove 8 large leaves as hollow bowls. The remaining lettuce half can be saved for future use. Drain the water from mushrooms. Cut stems off if any and finely chop. Finely chop the water chestnuts and red bell pepper. Wash and trim the green onions, finely chop. In a small bowl, mix sauce ingredients together thoroughly and set aside.

To Cook:
Heat 1 tablespoon oil in a non-stick wok or a large frying pan over medium high heat. When the oil is hot, brown onions for a few seconds. Add ground turkey, cook and stir until the meat separates for about 2 minutes. Add the chopped mushrooms, water chestnuts, red bell peppers and 2 teaspoons sesame oil. Stir fry for 2 more minutes until the ground turkey is cooked through. Stir the sauce again then pour into the turkey mixture. Stir fry for 30 seconds longer. Serve warm.

To Serve:
Spoon 1-1/2 teaspoons of Hoisin sauce onto the center of each individual lettuce bowl. Then spoon about a half cup of the turkey mixture onto the bowl. Eat the filled lettuce leaf with your fingers.

Makes 8 servings
Preparation time: 20 to 25 minutes
Cooking time: 5 minutes

A popular party dish made just a bit more healthy with the ground turkey meat. Although it’s the Chinese sweet and sour sauce that really makes it!

1 package ground turkey (1-1/4 pounds)
1/2 cup plain bread crumbs (Progresso brand)
1 teaspoon finely grated fresh ginger root
1 scallion, including the green top
1 egg
2 tablespoons soy sauce (Kikkoman brand)
1 teaspoon pure sesame oil
½ teaspoon salt
½ teaspoon sugar
Canola oil or Pam cooking spray

Sweet and Sour Sauce:
½ cup water
¼ cup sugar
¼ cup ketchup
¼ cup white vinegar
1 tablespoon cornstarch dissolved in 2 tablespoons of water

Preparation:
Peel and finely grate the fresh ginger root. Wash and trim the green onion, finely chop.  In a large bowl, combine the ground turkey with bread crumbs, ginger root, green onions, egg, soy sauce, sesame oil, salt and sugar. Mix together thoroughly.  In a small bowl, dissolve 1 tablespoon cornstarch with 2 tablespoons of water together and set aside.

Preheat oven to 350 degrees. Scoop 1 tablespoon of the turkey mixture, use palm of hands roll into a 1 inch round meatball. For easy clean up, spray cooking spray onto a large cookie sheet before placing meatballs.

To Cook:
Bake the meatballs for 15 minutes.  For the sauce:  Combine  water, sugar, ketchup and white vinegar in a medium sized pot.  Stir over medium heat and bring to a boil. Add dissolved cornstarch, stir for a few seconds until the sauce has thickened and becomes clear. Turn off heat.  When the meatballs are done, add the baked meatballs to the pot and coat well with sauce. Note: The sauce will only lightly coat the meatballs for flavor. Serve warm.

Makes about 40 meatballs
Preparation time: 20 minutes
Baking and cooking time: 18 minutes